The juice was fermented in French oak barriques, with a combination of indigenous and cultured yeast, followed by extended barrel ageing on yeast lees. Rich straw gold in colour, aromas are intense and complex displaying nectarine, apricot and mandarin peel integrated with vanilla pod and hazelnut from the French oak influence. The palate shows ripe stone fruit flavours of nectarine, peach and dried apricot, integrated with a flinty minerality and subtle French oak influence giving hints of roasted hazelnut. A well-structured and seamless wine with excellent length and complexity.
Auntsfield Estate is run under the watchful eye of the Cowley family and is the home of Marlborough's first colonial vineyard and winery. The dramatic hillside vineyard with its unique variety of soils is the inspiration to produce exciting hand crafted wines of balance and individuality that display the special terroir of this historic Marlborough vineyard. The original vineyard was established in 1873 by Marlborough's original winemaker, David Herd. Herd made highly regarded wine for over 50 years before the property reverted to sheep farming.